Rose Oeufs a la Neige

  1. Put the curd into a siphon and charge it with a cream whipper charger (N2O).
  2. Shake vigorously for at least 1 minute.
  3. Test, and if the curd is too flat, charge it with a second charger, shaking vigorously for another minute.
  4. Refrigerate until youre ready to serve dessert.
  5. Put the egg white and a pinch of cream of tartar in the bowl of a standing mixer fitted with the whisk.
  6. Turn it on to low, and whisk the white gently for 2 minutes, to start establishing a structure.
  7. The white will look frothy but still a bit wet.
  8. Turn the speed up to medium and add 1 tablespoon of the sugar.
  9. Continue to beat at medium speed until the white has body and is just shy of having soft peaks.
  10. Add the remaining 1 tablespoon sugar and continue beating until the white is glossy and smooth and almost stiff.
  11. Beat in the rose water.
  12. Bring a saucepan of water to a simmer.
  13. Drop heaping teaspoons of the meringue into the water and simmer gently until cooked through, 2 to 3 minutes.
  14. The meringues will double in size.
  15. Remove with a slotted spoon.
  16. Spoon some granite into bowls or glasses.
  17. Squirt some curd around it and top with a meringue or two.
  18. Garnish with petit beurre crumbs and crumbled crystallized rose petals.

egg white, cream of tartar, sugar, water, beurre, petals

Taken from www.epicurious.com/recipes/food/views/rose-oeufs-a-la-neige-376813 (may not work)

Another recipe

Switch theme